The Ultimate One-Pot Cheesy Potato Soup (Creamy & Loaded)
This one-pot cheesy potato soup is thick, creamy, and packed with bold cheddar flavor. It comes together in just 30 minutes with minimal cleanup, delivering a smooth texture, tender potatoes, and comforting richness perfect for busy weeknights or cold days.
Ingredients
Soup Base
- 1 tbsp olive oil or butter
- 120 g turkey veal chopped (pork-free substitute)
- 1 medium onion diced
- 1 cup leeks sliced and cleaned
- 3 cloves garlic minced
- 900 g Yukon Gold potatoes peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream or whole milk
Cheese & Seasoning
- 2 cups extra-sharp cheddar cheese freshly grated
- 1 tsp Worcestershire sauce
- 1 tsp apple cider vinegar alcohol-free acid for balance
- 1 tsp salt or to taste
- 0.5 tsp black pepper
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Cook the turkey veal until lightly crisp, then remove and set aside.
- Add the onion and leeks to the pot. Cook until soft and lightly golden. Stir in the garlic and cook for 30 seconds until fragrant.
- Deglaze the pot Stir well and scrape the bottom of the pot to lift the fond (the flavorful browned bits). This is where the deep, smoky veal flavor lives.
- Add the diced potatoes and remaining broth. Bring to a gentle boil, then reduce the heat and simmer for 12–15 minutes until the potatoes are fork-tender.
- Lightly mash or blend part of the soup, leaving some potato chunks for texture.
- Stir in the cream or milk and warm gently without boiling.
- Turn off the heat. Add the grated cheddar a handful at a time, stirring until fully melted and smooth.
- Season with salt, black pepper, Worcestershire sauce, and apple cider vinegar. Serve hot, topped with the turkey veal.
Notes
Always add the cheese after turning off the heat to prevent a grainy texture. Freshly grated cheddar melts more smoothly than packaged shredded cheese. Add extra milk or broth if the soup thickens too much when reheating.